In my previous role, we transitioned from a buffet-style service to a plated meal system due to health regulations. I led a team to redesign the kitchen layout, retrain staff on new procedures, and ensure seamless service. This involved daily check-ins with the team, updating the menu to suit the new format, and managing customer feedback. The change was challenging but ultimately successful, leading to improved customer satisfaction and operational efficiency.

I prioritize food safety by implementing a robust HACCP (Hazard Analysis Critical Control Point) system. This includes regular staff training, strict temperature control, and frequent audits. I also maintain detailed records of all processes and conduct monthly health inspections. By staying updated on local health regulations and fostering a culture of safety among the team, I ensure our operations are always compliant and our customers can trust the quality and safety of our food.

When a customer complaint arises, I first listen attentively to understand their concerns. I then apologize for the inconvenience and take immediate action to rectify the issue, whether it's replacing a meal or offering a discount. After resolving the complaint, I document the incident and analyze it to identify any underlying issues. This helps me implement preventive measures and improve our service quality, ensuring similar complaints are minimized in the future.

I use a combination of inventory management software and manual checks to monitor stock levels. By analyzing sales data and forecasting demand, I order supplies more accurately, reducing overstock. I also implement a 'first in, first out' system and encourage creative menu planning to use up near-expiry items. Additionally, I train staff on portion control and offer incentives for minimizing waste. These strategies collectively help in reducing food waste and optimizing inventory costs.

I believe in leading by example and fostering a positive work environment. I set clear expectations and provide regular feedback, both positive and constructive. Recognizing and rewarding good performance boosts morale and motivates the team. I also encourage open communication and involve staff in decision-making processes. By investing in their professional development and showing genuine care for their well-being, I create a motivated and cohesive team that consistently delivers high standards of service.